My Gluten Free Jammy Dodgers
My Jammy Dodgers are made with my very own shortbread recipe - its just slightly crumbly, buttery and delicious! You'll never want shop bought shortbreads again!!
Servings: 12 jammy dodgers
Ingredients
See blog post above for more info!
- 250 grams Stork block
- 380 grams gluten free self-raising flour - you can swap for gluten free plain flour
- 120 grams caster sugar
- Strawberry Jam - or the filling of your choice
Instructions
Make the Dough
- Cut the Stork into rough squares and place into a mixing bowl. Add the caster sugar to the bowl too.>We cut the Stork into smaller pieces to make it easier to whisk at the next stage
- Cream the butter & sugar until smooth and fluffy.>Ideally, mix with an electric hand whisk for about 30 seconds. Don't cut this time short because (1) it creates a creamy shortbread and (2) it warms up the butter which makes the next stage easier!>You could also use a wooden spoon but you'll have to really go for it!!
- Add the flour and whisk again. It'll start resembling breadcrumbs like the first picture. Keep whisking and it will then form bigger lumps like the second picture. Stop at this point!>Don't worry about sieving the flour - just tip it in ;)>There should be no white flour showing by the time you've finished this stage, it should be all mixed in
- Optional: if you're making chocolate ones too, divide the mixture into half, add the cocoa powder to one half and mix it in.
- Use your hands to press the mix together into a big ball.>If its still quite crumbly, you might find it easier to make several balls.
- Transfer the shortbread dough to a big piece of cling film>Don’t worry if its falling apart a little, it'll firm up in the fridge>I go for a sausage shape as it chills more evenly in the fridge than a big ball
- Wrap it up tightly. Put it in the fridge for at least an hour to firm up.
Baking
- Pre-heat your oven to 175oC
- Remove from the fridge, remove the cling film & take a lump of the dough.>It's easiest to do the next bit with about 1/3 of the dough at a time.
- Dust your hands in flour. Play with the lump of dough, moulding into a smooth ball.>You can be quite heavy handed with it here, play with it like its playdough!
- Scatter some flour over the worksurface. Place the ball the surface, use the palm of your hand to flatten slightly and then bash with a rolling pin to flatten a little more>Bashing with the rolling pin helps to stop the shortbread dough from falling apart. This is my fave top tip for this recipe! It makes the dough so much easier to work with.
- Add some flour to your rolling pin and roll out until its about 1cm thick.
- Cut out your shapes!>You can cut your shapes with proper cookie cutters, empty tins of beans or cut shapes out of paper and just draw around them with a knife>Once you've cut your first lot of shapes, gather together the dough, dust everything in flour and roll out again. It doesn't matter how many times you do this - it wont affect the dough
- Place on a baking tray lined with baking paper, a few cm apart from each other. Place in the oven for 10-12mins, until the edges are just browning.>They won't spread out a lot in the oven, but you still need a little space around them whilst they're cooking!>Turn the tray around at the 8 min mark. Its likely the front of your oven is a slightly different temperature to the back so this will make sure the shortbreads brown evenly
- Remove from the oven and leave on the tray until cool.>WARNING: if you try to move them before they have cooled, they’ll probably crumble so resist the urge to pick one up whilst its warm!
- Once they're completely cool, sandwich the biscuits together with jam or your chosen spread.
- Eat!!!!!